Tag Archives: corn

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Black bean soup

21 Mar

Black bean soup (adapted from a recipe in Texas Coop Power)

  • 1 Tbs. olive oil
  • 2/3 c. onion, finely chopped
  • 2/3 c. celery, finely chopped
  • 1/2 c. carrots, diced
  • 1 to 2 tsp. cumin
  • 2 tsp. garlic, crushed and minced
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 can (15 oz.) diced tomatoes
  • 2 c. broth
  • 1 can (30 oz.) black beans, drained
  • 1 c. corn kernels

Saute the onion, celery, carrots, and cumin in the olive oil until onions are tender. Add garlic and cook one minute more. Stir in paprika, honey, tomatoes, broth, and black beans. Bring to a boil and simmer for 15 min. or longer. If desired, puree the soup. Add corn or chopped dark greens towards the end of cooking and heat until warm.

Optional garnish: green onions, lime juice, cilantro, sour cream, cheese

Ground turkey with vegetables stew

7 May

Ground turkey with vegetables stew

  • 1/2 onion, finely diced
  • 1/4 to 1/2 c. okra, sliced or diced
  • olive oil and butter
  • ~1 tsp. sea salt
  • 1 lb. ground turkey
  • basil, thyme, and oregano
  • 1 medium potato, diced
  • 1/2 c. corn kernels
  • 1/2 c. green beans, chopped
  • 1 3/4 c. cannellini beans, cooked
  • 1 c. diced tomatoes
  • 1 Tbs. water
  • 1 Tbs. tamari sauce

Saute the onion and okra in butter and olive oil. Add 1/2 tsp. sea salt. About 3-5 minutes later, add the turkey and cook until brown. Stir in the potato, corn, and green beans and cook a few minutes to saute. Add the beans and tomatoes, water, and tamari sauce. When food starts to simmer, put heat on low and cover. Let stew 15 to 20 minutes.

Pinto bean stew

16 Apr

Pinto bean stew

  • 4 oz. bacon
  • additional lard (optional)
  • 1/2 c. onion, chopped
  • 1 celery stalk, sliced thin
  • 3 carrots, peeled and sliced into 1/2-inch chunks
  • 1/2 tsp. sea salt
  • 1/3 c. fresh oregano, chopped
  • 2 tsp. freshly ground cumin seed
  • 1/2 to 1 c. chicken broth
  • 4 c. pinto beans
  • 1/2 to 1 c. frozen corn
  • 1/2 to 1 c. okra, sliced
  • 1 c. diced tomatoes
  • additional veggies (zucchini, potatoes, etc…) (optional)

Cook the bacon on med.-low heat for ~8 min.  Add additional lard if wanted.  Add the onion, celery, and carrots with the sea salt and saute for 5 to 10 min.  Add other veggies if wanted, then cook for 5 to 10 min. more.  Add the broth, herbs, pinto beans, corn, okra, and tomatoes.  Cook over low heat until warmed throughout.

Corn chowder

17 Jan

Corn chowder

  • 1/4 c. olive oil
  • 2 Tbs. butter
  • 1 bunch scallions, sliced
  • 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 Tbs. chicken bouillon (better than buillon type)
  • 1/2 tsp. ground turmeric
  • 1 tsp. fresh thyme
  • 6 c. quick vegetable stock
  • 2 lbs. potatoes, finely chopped
  • 1 1/2 to 2 lbs. frozen corn (10 ears fresh)
  • 2 c. whole milk
  • 1/2 lb. cheddar cheese, shredded (optional, can serve as garnish to bowls)

Saute the scallions in the olive oil and butter until soft, about 10 min.  In small bowl, combine flour, salt, pepper, turmeric, and thyme.  Add flour to the onions and cook for about 3 min.  Add the stock and potatoes to the onions, simmer uncovered 15 min or until potatoes are tender (can mash some up).  If using fresh corn, blanch for 3 min in boiling salted water.  Add the corn, milk, and cheese.  Cook until cheese is melted or soup is rewarmed.  Season to taste with salt and pepper.